Muscovado Sugar Pumpkin and Apple Pecan Crumble

The trees have shed their leaves and a thick carpet in hues of burgundy red, rust orange and apple-yellows lie under my feet. They crinkle beneath my battered running shoes as I run along the gravel path towards the stream, shimmering in the early morning sun rays. Taking a seat on the park bench, the air tingles crisply on my cheeks and I can smell the snow in the far distance. Not long now and the landscape will change colors again.

Before I moved to Germany I always dreaded the colder months of the year. For a girl who grew up on beaches and in the sun, the idea of anything below 20 degrees C was terrifying. But things changed over the years.

Frosty mornings and hot chocolate evenings, evoke contrasting emotions. As summer waves good-bye, part of me finds it hard to let go of the warm summer nights and the endless bright days. The other part of me looks forward to the turning of the leaves in breathtaking hues coloring even the dullest of grey skies.

While I do dread the icy coldness of winter, it is the possibility of pure white snow and the sureness of the holidays that make the change of the seasons all the more enthralling. Festive seasons, with the decadence of the Thanksgiving table and the splendor of Christmas are just around the corner waiting for us to embrace it with a warming glow.

Even the pile of fluttering brown leaves waiting to be herded up and taken away have a certain eloquent beauty. In front of the doorstep a basketful of the sweetest red apples take my thoughts away to spices like cardamom, cinnamon and caramelized fruit.

It’s Thanksgiving after all and at the table, a rustic dessert cannot be missed. Apples and pumpkins roasting in the oven, oozing in their caramelized sugars, sprinkled with a hint of cardamom and cinnamon and making the kitchen smell so divine you can literally taste the flavors through the air. A crumble it shall be – topped with pecans and a crumbly sugary streusel.

Come on over, sit down and dig in – there’s plenty to go around. Happy Thanksgiving to you!

Place the pumpkin and apple chunks in an ovenproof form. Sprinkle with sugar and spices and toss well to coat. Dot with butter and place in the oven to roast for about 10-15 minutes. The pumpkin and apple chunks need to just gently caramelize in the sugar but not become tender.

In the meantime, make the crumble topping by placing the flour in a large mixing bowl. Add the butter and rub it into the flour with your fingertips until the mixture resembles breadcrumbs.

Stir in the sugar and pecans and mix well until evenly distributed.

Transfer the pumpkin and apple with their juices into 4 small ramekin forms or in one ovenproof dish. Sprinkle the crumble mixture evenly over the top. Bake for 20-25 minutes until golden brown. Serve hot with ice cream, custard or some whipped cream.

Verdict

This crumble is just one of those desserts that make a meal satisfyingly complete. One can poach the fruit but something about roasting them in spices and sugars that allows the aromas to unfold wonderfully.

While, everyday I am thankful for the little things in life, the good fortune I receive and the opportunity to be able to learn lessons making me wiser, I’d like to take this opportunity to say thanks to YOU. For coming to my space and filling it with energy, for sharing your feedback and for being such active readers and friends.

I grew up in Venice, and cold winters are the norm. I now live in California, no much snow unless you go to the mountains. As much as I don't miss the cold of the winter, I miss the snow, the crisp air, the sound of your footsteps on freshly packed snow. I get giddy like a little girl every time I am in the snow, and immediately start throwing snow balls.

I am making an apple dessert for the Thanksgiving table too, even though we will be in Los Angeles.

That looks so lovely Meeta. I have always loved the winter months and then in particular snow but most of the times we end up with just cold rain and no snow. Well last year was a major exception so maybe we will have some more this year too. We will see! Love your crumble and thank you for being you!

So glad you are enjoying this crumble. Thanks for your comments and feedback! The flavors are perfect for the cooler months warming you from the inside out. Hope everyone had a grand Thanksgiving feast - now we move on to Christmas!

Thank you for visiting What's For Lunch, Honey? and taking time to browse through my recipes, listen to my ramblings and enjoy my photographs. I appreciate all your comments, feedback and input. I will answer your questions to my best knowledge and respond to your comments as soon as possible.

In the meantime I hope you enjoy your stay here and that I was able to make this an experience for your senses.

Hello, I am Meeta a freelance food photographer, stylist and writer living in the cuturally rich city of Weimar, Germany with my husband and our son, where I enjoy preparing multi-cultural home cooked meals with fresh organic ingredients. What's for lunch, Honey? is my award winning food blog where I combine my love for food with my love for photography and styling...